Summer Pasta Salad
Eggplant, zucchini, and Slendier Black Soybean Fettuccine in a vibrant summer pasta salad. Dairy-free, vegan, and low-calorie. Perfect for lunch or dinner!
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Ingredients
- 1 medium eggplant, chopped into cubes
- 1 zucchini, chopped into small cubes
- 1 packet Slendier Black Soybean Fettuccine
- 1 whole large roasted capsicum, thinly sliced (from a jar)
- 230g cherry tomatoes (various colours), quartered or halved depending on size
- 2 basil sprigs
- 2 tablespoons chives, finely chopped
- 100g vegan feta, crumbled
- 12 kalamata olives
- 3 tablespoons capers
- 1 teaspoon salt (plus more for baking)
- 4 tablespoons olive oil (1 tablespoon for baking)
- 2 tablespoons apple cider vinegar (or lemon juice)
- Pepper, to taste
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